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1
Saute~ the onions in a small pat of butter (not listed in ingredients, could instead be oil) until translucent.
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2
I added about 1 T crushed garlic about 2/3 through cooking.
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3
Put into a bowl.
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4
Saute~ the zucchini in the same pan; could use a pat of butter or oil.
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5
Cook until soft.
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6
Put into a bowl.
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7
Make a roux: Melt the 4 T butter in a sauce pan on low/medium heat.
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8
Once it's bubbling, slowly add the flour, using a whisk to incorporate the flour after each tablespoon.
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9
Allow the roux to brown, stirring occasionally and making sure not to burn it.
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10
Add milk slowly - it will look initially wrong but once all the milk is in it will smooth out.
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11
Continue to whisk to incorporate.
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12
Let mix come to a slow bubbling.
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13
Add gruyere and ricotta in a few steps, stirring to melt and incorporate.
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14
Allow cheese sauce to come back to bubbling after each addition.
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15
Add garlic and onion to taste.
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16
Take off burner and put near other ingredients.
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17
(I used 2 measured c of milk, then added a bit more, so it could be up to 3 c milk total to make it a saucier consistency.
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18
).
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19
Layering: In a 13X9 pan, put a little cheese sauce and 1/3 c of diced tomatoes, mixing them and coating the bottom of the pan.
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20
Put down a layer of noodles, then ~6 oz diced tomatoes, onions to lightly cover the layer, then zucchini to cover the onion (about half of each).
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21
Lay down the salmon strips to cover the layer - all the salmon.
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22
Stir the cheese sauce to incorporate any skin that might have formed, then put ~1.5-2 c sauce over fish to cover.
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23
Layer noodles, then the rest of the tomatoes, rest of the onion, rest of the zucchini, ~1.5-2 c cheese sauce.
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24
Layer noodles, cover with the rest of the cheese sauce, then add a layer of mozzarella to cover.
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25
Bake 1 hr at 350F Let cool before cutting: 5 long X 3 short.
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26
Enjoy thoroughly!
